William Fèvre Chablis & Oysters 2017 GWPR

May - July 2017

May 15, 2017 Circulation: 18,869

Good Day Chicago segment with Rowan Jacobsen and William FevreChablis

Rowan describes the steps of shucking a oyster, first by wiggling your shucking knife into the hinge of theoyster before you pop open the shell. Once you’ve done that, you slice the top shell off the oyster, thenunderneath and down the hatch. Rowen then says, “Follow it up with a little Chablis and you’ve had agood moment.”

“This is an oyster shucking knife with a very thin, very strong blade provided to us by William FèvreChablis. It is actually the perfect design.”

May 25, 2017 Circulation: 650,000

Oysters & Chablis Hosted By William Févre Chablis

Stephanie Maida

Add shucking an oyster—and pairing it—to your repertoire of gastronomic life skills. Oyster guru RowanJacobsen, author of The Essential Oyster: A Salty Appreciation of Taste and Temptation, and WilliamFèvre Chablis hosted a hands-on demonstration on how to expertly shuck an oyster and pair it with thebest wine at Catch NYC. Chablis, which comes from soil that gets its minerality from ancient oysterfossils, is an ideal pairing.

Fun facts Rowan shared:

-The first oyster bar potentially opened 164,000 years ago. In caves in South Africa, archaeologistsdiscovered oyster shells and prehistoric bone knives—evidence of a prehistoric oyster bar.

-Choose oysters that are heavy for their size just as you would fruit – the shells should be tightly clamped.

-As for pairing, a good entry-level Chablis like William Fèvre Champs Royaux will be the most friendlywith all types of oysters. Refreshing, crisp, and mineral driven, this wine is perfect for warm weatherdrinking.

Minerality + freshness: You couldn’t come up with a better formula for an oyster companion. Rowanpresented an array of four types of oysters from both the East and West Coast. He paired each oyster toa William Fèvre wine matching the body and flavor characteristics of the wine to the oyster.

Rowan started by pairing the 2015 William Fèvre Chablis Champs Royaux with the Fat Bastard oyster(West Coast) “terrible name, but a great oyster,” he adds. The slightly creamier quality of the 2015 WilliamFèvre Chablis Domaine made a great match for the fruitier Kumamoto oyster (West Coast). The TottenInlet oyster (West Coast), the richest and fattiest of the three oysters, was a natural pairing for the 2014William Fèvre Chablis Premier Cru Montmains Domaine, according to Rowan. For the grand finale,Rowan paired the 2012 William Fèvre Grand Cru Bougros Côte Bouguerots Domaine with the IslandCreek oyster (East Coast), both of very high quality. Guests went home with an oyster shucking glove in

which to hold their oyster, a William Fèvre shucking knife, and most importantly, plenty of oyster shuckingconfidence.

August 2, 2017 Circulation: 4,450,000

Never shucked an oyster? Read this

Robin Shreeves

"I thought you and your readers may enjoy adding how to shuck an oyster — and pair it — to your repertoireof gastronomic life skills," the email in my inbox read.

I'm not sure how someone knew I was a virgin oyster shucker, but I was. Always up for learning somethingnew, I gave the go-ahead for fresh oysters and a bottle of Chablis to be sent to my home. The wine showedup first, along with a cut-resistant glove — which I would later discover is very important — and a specialknife to make the job of opening the stubborn oysters a little easier.

A few days later, the oysters arrived. That evening, I took the shellfish and wine to a pool party. When itcame time to open the oysters, my friends looked to me to see if I'd be up to the task. I saw some doubt,which made me extra determined to get this right. (It also made me realize that perhaps I should first watchthe video I'd been sent about how to open an oyster, so I did.) I took a few sips of the Chablis and got towork.

It's a good thing I watched that video. Opening an oyster is work, but once you get the hang of it, there's agreat sense of accomplishment that you've learned this gastronomic life skill.

Tips for first-time oyster shuckers

Based on my experience, I advise not going into your first oyster shucking experience unprepared. Youmay think that if you've watched the shucker at an oyster bar open them up, you know what to do. Theshucker makes it look easy, but remember, he's very practiced.

1. Research first. Read some instructions or watch a video like the one below. Or both.

I like this video because it's thorough and emphasizes the importance of wearing the cut-resistant gloves.However, I didn't find getting into the end of the oyster as easy as this video made it look.

2. Have the right tools. An oyster knife is specially designed to get into an oyster shell and open it up. Aregular knife is not and could be more dangerous. Even with the correct knife, there's still a danger of itslipping while you're applying pressure. When it slips, you'll want a cut-resistant glove or that knife will goright into your palm.

3. Be prepared for a mess. Not only is there an oyster inside that shell, there's also salty seawater. Thetrick is to keep most of the liquid in the shell along with the oyster, but some of it will spill out. Place an oldtowel under your workspace to soak up the liquid, just in case.

4. Hold the bowl of the oyster in your palm. The rounded part of the mussel needs to be in your palmand the flat part should be on top. That way the oyster stays in the round part (it acts like a little cup) withits liquid.

5. Start at the narrow end and use your muscles. On most oysters, there's a rounded end and a morenarrow end. Start at the narrow end and work the oyster knife into the shell to separate the two parts of theshell. It can take some muscle to get in there. The first thing I did, once I got the hang of it, was to place thetip of the knife on that spot and push as hard as I could. Then, if the shell didn't give, I would move my wristleft to right, wriggling the knife into the shell while continuing to apply as much pressure I could. As I didthis the knife would sometimes slip, and I was grateful for my protective glove.

(Note: There are oyster knives that have a pick-like end of the blade that may get into the shell more quickly,but I'm wondering if those knives are more dangerous? Seems like that end could easily pierce through aprotective glove.)

6. Slide the knife along the inside of the flat side of the shell. Once you get the knife into the end of theshell, sliding it all around the edge to separate the two halves is easy. Make sure your blade is touching thetop of the flat side of the shell so you separate the flesh of the oyster.

7. Pop the top off. And congratulate yourself for your accomplishment the first time you do it.8. Run the blade along the bowl of the bottom half. This will dislodge the oyster to make it easy to slurp upwhen eating it.9. Put on ice. If you're not going to immediately consume your open oysters, put them on ice to keep themcold. (We consumed the ones I shucked immediately, so we didn't need the ice.)

10. Choose a wine to pair with it. Chablis is a great choice, so is a dry sparkling wine. (If you'd like to pairyour raw oysters with beer, you can't go wrong with an oyster stout or a dry Irish stout, like Guinness.)

Oysters and Chablis

I was sent Kumamoto oysters from Taylor Shellfish Farms. These oysters were farmed in Washington state and are small, plump and very briny. Taylor's oysters are considered "best choices" according to Monterey Bay Aquarium’s Seafood Watch.

The wine sent was William Fèvre Chablis Champs Royaux, a 100 percent chardonnay wine from the Chablis region of France. According to Rowan Jacobsen, author of the recently released "The Essential Oyster," the soils of Chablis are "pock marked with fossilized seashells, long ago sealing the fate of the perfect marriage of Chablis and oysters."

The minerals from the seashells in the soil make their way through the roots of the vines and into the fruit, eventually coming out subtly in the wine. Jacobsen notes that the entry-level Fèvre Chablis Champs Royaux is sourced from "all over the Chablis region and will the most friendly

to all types of oysters."

William Fèvre organically farms all of its vineyards, although it is not certified, which isn't uncommon atmany long-established European wineries. I understand this. Why jump through the bureaucratic hoopsplus spend money for certification when you've been doing things the right way all along? The winery as awhole does hold the "High Environmental Value" certification, the highest level that can be earned in theFrench sustainability program.

What did I think of the pairing? Watch and find out.

It is, indeed, a great pairing. My friend in the video is Dana, whose home I raved about when I wrote aboutscruffy hospitality. We're in her very welcoming kitchen, and as you can see from the makeshift wine bucketin the photo above, it's more important to be together than to be perfect — even when you're eating freshlyshucked oysters and drinking French wine.

August 3, 2017 Circulation: 5,000

2015 William Fèvre Chablis Champs Royaux

Kovas Palubinskas

Descended from a family which had lived in the Chablis region for over 250 years, William Fèvre set up asa winemaker with 7 hectares of vineyards in 1959. The domain has expanded in the Chablis region to 78hectares of vineyards, of which 15.9 hectares are Premiers Crus and 15.2 hectares are Grand Crus. Thedomain pays attention to environmental concerns and the vines have been cultivated using organicmethods for many years. 2015 was considered a fantastic year, with exceptional weather conditionsdelivering exceptional wines.

While the classic pairing for Chablis is oysters, I'm allergic to all seafood, so we had to get creative with ourpairing. We decided on a simple recipe for Chicken Francese over pasta, a definite winner with the lemonand herbs in the recipe playing off the citrus and floral notes in the wine.

Tasting Notes:Chablis Champs Royaux 2015 Burgundy France: Chardonnay; aged for 8-10 months in 5- to 6-year-oldbarrels; pale gold in color; citrus, white stone fruit, and floral aromas; more of the same on the palate alongwith some saline and minerality; pleasant mouthfeel with great acidity with a long, subtly oaky finish; corkclosure; (SRP $25).

*Wine provided for editorial purposes - all opinions are my own.

July 21, 2017 Circulation: 1,900,000

Looking for a Wine to Pair With Oysters? Try Chablis

Dan Myers

This French white wine is a perfect partner for briny oysters

There’s something about the warm evenings of summer that makes us want to sit outside and slurp downa chilled platter of oysters. A chilled glass of white wine is the ideal counterpart for any type of shellfish(especially oysters), but choosing the right one can be tricky. We suggest you try pairing them with Chablis.

Chablis is the northernmost winegrowing region of Burgundy, pretty close to the Champagne region, andthis cooler climate leads to more natural acidity in the grapes that grow there (which are nearly 100 percentchardonnay). The soil of the region is mineral-rich and actually contains marine fossils (like oyster shells!),and the wines are usually made with very little oak, letting the natural flavor of the chardonnay shinethrough. The end result is a wine that’s complex, dry, and high in minerality, and (in our opinion) perfect foroysters.

If you’re looking for a good Chablis to pair with your oysters (especially if you’re shucking them at home;you can learn how to shuck an oyster the right way here), we suggest you try William Fèvre Chablis; bottlesaverage just $25. And for America’s 25 best oyster bars, click here.

July 28, 2017 Circulation: 5,000

#Food & #Wine Pairing: Chablis with Clams

Michelle WilliamsThere is an axiom in the wine and food pairing world: Champagne and oysters is the perfect pairing. I amnot about to dispute this truth, but I am going to expand it a bit. Pairing any white wine with oysters is not agiven; however, there is a white wine that can stand alongside all the oysters of the world, and that wine isChablis.Rowan Jacobsen has written Oysters & Chablis: A Pairing Guide on behalf of William Fèvre. This book isa no frills down guide on North American oysters, how to shuck and eat oysters, and the best wine pairings.I found it to be a very informative resource.“Of all the white wines Ive explored, only Chablis seems to work with all oysters. (And Champagne, ofcourse. Champagne goes with everything.) Its because of that distinctive seashell minerality. You sip thewine, slurp the oyster, go back to the wine, and spiritually, you’ve never left the coast of the ancient Jurassicsea.” Rowan Jacobsen, Oysters & Chablis.

The Wine: Keeping the oyster & Chablis pairing in mind, a good selection is William Fèvre’s ChampsRoyaux. The grapes are sourced throughout the Chablis region, are friendly to most types of oysters, andmeant to be enjoyed in its youth. Since 1959, Domaine William Fèvre works passionately to expressChablis’ terroirs by respecting the regions environment and traditional practices. William Fèvre has becomeone of the biggest land owners in Chablis with 78 hectares of prestigious vineyards, of which 15.9 areclassified as Premiers Crus and 15.2 as Grand Crus.

2015 William Fèvre Chablis Champs Royaux Burgundy France ($25): pale gold with lemon hues in theglass; medium aromas of fresh picked citrus, green apples, white stone fruit, white floral notes, and flintyminerality and crushed stone; dry with racy high acidity, fresh and elegant with a pleasant richness that lieson a firm bed of minerality, its energetic with a long finish that puckers the palate, leaving the mouth beggingfor another sip, my husband and I loved this wine, drank the entire bottle at dinner (unusual for us on aweeknight), I would gladly order more of this for future consumption; good news, this affordable Chablis iswidely distributed, click here to locate this wine.The Food: After explaining to you the beauty of the Chablis and oyster pairing, we hit a snag. The wonderfulpeople at William Fèvre with the assistance of Gregory White PR had arranged for me to receive a dozenPacific oysters from Taylor Shellfish Farms and a bottle of the Chablis. However, apparently Texas, a statethat prides itself on capitalism and the free market, does not allow oysters to be shipped into the state fromWashington (and other west and east coast states). Thankfully they had a Plan B, and what a deliciousplan b it was…clams!

My Choice: I was disappointed to not experience the Chablis and oyster pairing this time, but was delightedto receive three pounds of fresh Manila Clams overnighted and packed in dry ice, directly from Puget Sound.The clams were beautiful. One thing I love about cooking clams is with a little prep a fast, easy, and deliciousdinner can be on the table faster than the McDonald’s drive-thru. I chose a Red Curry, Coconut, and GingerInfused Steamed Clams recipe along with Grilled Bok Choy “Wedge” with Blue Cheese- ButtermilkDressing.

The Results: Winner Winner Chablis and clam dinner! The clams were delicious. It was a good recipe,slightly creamy and sweet with a mild kick on the back of the palate. The bok choy was also really good.The grilling brought out its earthiness and the faux buttermilk dressing with blue cheese added a tanginess.All the flavors of a wedge without all the guilt so you can save your splurge for another meal. As I alreadysaid the wine was great, would gladly buy and drink again. It paired very well with the meal but I mustconfess I am still hungry for the oysters. To be continued….

Get your own bottle of William Fèvre Chablis Champs Royaux and let me know what song you pair with it.Cheers!

June 26, 2017 Circulation: 5,000

Lovely White– William Févre Champs Royaux 2015

Barbara Payne

Chablis. Remember how that was practically the only white wine we knew of back in the 70s? I alwaysliked Chablis; didn’t know or care at the time that it was made with Chardonnay grapes – and still is today.So it came as a surprise to me that I didn’t like the original heavily oaked Chardonnay wines that camefrom those same grapes. Happily these days, the oaking craze has settled down quite a bit.

To my further surprise, years ago when I was searching out a white burgundy, a favorite of mine, I finallyrealized many of those bottles were labeled Chablis – and learned that the Chardonnay grapes used tomake them are grown in Burgundy. For a good discussion of this slightly confusing situation, read EricAsimov of the New York Times on Chablis.

William Fèvre is known for producing exceptional Chablis wines that are excellent expressions of theideal growing conditions in their Grands Crus terroirs. In this Champs Royaux 2015 you’ll taste theminerality of the sea and the chalky soils typical of the area – which makes it a perfect pairing withoysters. Winemakers notes: Fresh bouquet of citrus and white fruits, very slight oak finish, fresh andsupple.

Some experts claim Chablis is the only wine that pairs perfectly with oysters. I’m not going to argue withthat or the recommendation of consuming oysters, grilled fish or sushi with this one. But I also think it hasenough structure to stand up to roast pork with a light sauce or even a creamy beef Stroganoff. It’s awhite wine with backbone, like some white burgundies I’ve had. At $25 a bottle, you can be proud topresent this as a host/ess gift or just as a treat for yourself.

August 3, 2017 Circulation: 5,000

A Perfect Oyster Pairing: William Fèvre Chablis

Sara Lehman

Happy National Oyster Day! Oysters are a summer staple and oneof my favorites when enjoying the warm weather. There’s nothingbetter than a briny, salty, meaty oyster paired with a crisp andrefreshing glass of Chablis.

I recently received a delicious shipment from Taylor ShellfishFarms of Kumamoto and Shigoku Oysters with a bottle of 2015William Fèvre Chablis Champs Royaux. Once I was doneshucking them all, I decided to do something a bit different andbake them. Many times when enjoying oysters, I consume themraw, however I was in the mood for something delicious and bakedand it was a wonderful pairing.

In collaboration with Rowan Jacobsen, author of The EssentialOyster: A Salty Appreciation of Taste and Temptation. Jacobsenwas able to offer some guidance with easy steps to expertly shuckan oyster and pair it.

First, The R rule: Jacobsen dispels the still-thriving myth that oysters should be eaten only in months with Rs in them(September–April), which only applied in the pre-refrigeration days when all oyster were wild. The seasonwas closed in summer so that oysters could reproduce, and so they wouldn’t rot in the sun on hot docks.Today, oysters are farmed and are kept refrigerated from the moment they are pulled out of the water. Youcan eat them year-round.

The first oyster bar potentially opened 164,000 years ago. In caves in South Africa, archeologistsdiscovered oyster shells and prehistoric bone knives—evidence of a prehistoric oyster bar.Choose oysters that are heavy for their size just as you would fruit – the shells should be tightly clamped.As for pairing, a good entry–level Chablis like William Fèvre Champs Royaux will be the most friendly withall types of oysters. Refreshing, crisp, and mineral driven, this wine is perfect for warm weather drinking.

Want to see an oyster demonstration for yourself? I can send you a video of oyster expert Rowan Jacobsenin action and arrange an interview

Minerality + freshness: You couldn’t come up with a betterformula for an oyster companion. Rowan recently recommendedan array of four types of oysters from both the East and WestCoast with the wine that pairs best with the widest array ofoysters- William Fèvre Chablis. He paired each oyster to aWilliam Fèvre wine matching the body and flavor characteristicsof the wine to the oyster.

Now, for those of you who are wondering what Chablis is, andwhy you should enjoy it with oysters, keep reading. Chablis is aregion in the northernmost wine area of the Burgundy region inFrance. The cooler climate of this region produces wines withmore acidity and flavors that are less fruity than Chardonnaywines grown in warmer climates. Chablis is mineral driven, citruspowered, and absolutely stunning with seafood.

When I paired my William Fèvre with Baked Oysters, it was alovely match. I used tempura bread crumbs instead of regularbread crumbs to create a lightness that did not overpower thebeauty of the oyster. I simply mixed some butter, garlic, andscallions with the tempura crumbs, then added a bit of parmesancheese, salt and pepper. I mixed it all together and topped each oyster with the breading mixture. 15-20minutes later in the oven, and viola!

Due to the acidity, freshness, and crispness of the wine, it paired beautifully with the lightly breaded bakedoysters. If you’re seeking a fun summer pairing, I also recommend this wine 2015 William Fèvre ChablisChamps Royaux ($25) with grilled oysters!

Always remember, eat what you like and drink what you love… please pair responsibly!

June 7, 2017 Circulation: 420,000

A Guide to Oysters and Pairing with Chablis

Stef Schwalb

Everybody knows seafood is the go-to gourmet cuisine for summer. Oysters are popular options to indulge in, and their distinct taste demands an accessible and equally satisfying wine to pair with them. According to Rowan Jacobsen, America’s go-to expert on oysters and the author of A Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America and The Essential Oyster: A Salty Appreciation of Taste and Temptation, that’s where Chablis comes in. Although there are numerous wines that match well with certain types of oysters, he says only Chablis has the ability to pair well with all of them.

According to Jacobsen, oysters are similar to wine in several ways. For one, just as wine comes in different varietals, oysters featuredifferent species. Second, while wine is greatly influenced by terroir (the natural environment it is producedin), oysters are influenced by merroir (the local conditions in which seafood is raised). Lastly, both wine andoysters are beloved for showcasing classic tastes and flavors on their own and paired together.

There are five species of oysters in North America, and their taste varies depending on if they originatefrom warm water or cold. Oysters mirror the salinity of the water they grow in, and they are affected bygrowing techniques. Each individual bay also features its own unique combination of minerals and planktonthat oysters feed on. Just as you would fruit, when selecting oysters Jacobsen recommends choosing thosethat are heavy for their size – and the shells should be tightly clamped. Additionally, he believes shuckingis an experience you don’t want to miss out on.

“If you can shuck your own oysters, it’s really great. I think there isa practical reason and a spiritual one. The practical reason is itmakes you the life of the party. You can say, ‘Come on over to myhouse. Let’s have an oyster party. We’re going to open oysters anddrink some Chablis,’” enthuses Jacobsen. “The spiritual reason isbecause I think it completes the experience. For at least 164,000years human beings have shucked oysters. They probably didn’thave good steel knives, but there are these caves in South Africathat date back to 164,000 years ago. What the archeologists foundin the caves were shells, bones knives and a kind of chalk formarking on bodies or shells. I know an oyster bar when I see one,so basically oyster bars date back 164,000 years, which is as faras we date back.” Shucking is also kind of like catching your own fish or picking your own mushrooms, headds, and when you start from the beginning and go through the experience, it reminds you of what it’s allabout.

Once you finished shucking, Jacobsen recommends you slurp your oyster and follow up with Chablis. “Thechaser is key!,” he declares. What’s the chaser he recommends? Selections by William Fèvre since thesoils where this Chablis grows are rich in minerals and oyster fossils, which contribute to the wine’s idealpairing with oysters. The notes of citrus and white-fleshed fruits pair well with the salinity of the oysters andthe supple quality of the wine compliments the texture of the oysters. In particular, Jacobsen praises therefreshing, crisp and mineral-driven William Fèvre Champs Royaux as a good entry-level wine that pairswell for the summer season – and beyond.

Ari BenderskyNothing like a shucking some Kumamoto oysters and then perfectly pairing with a beautiful mineral-drivenbottle of Chablis that brought out the brininess of the #oysters#shuckingoysters #chablis#burgundy #whiteburgundy#williamfevre #citrus #seafood#shellfish #wine #whitewine#taylorshellfish

May 16, 2017 Circulation: 5,560

Social Posts | @thelushlifeny

Sarah Tracey

Learned how to properly shuck an oyster today! The secret is…you must havea glass of Chablis on handat all times. @williamfevre_chablis #alwayslearning #sommlife

Social Post | sirmyers Dan Myers July 8, 2017

Circulation: 1,000

Finally got around to shucking my first #oysters. Thanks @taylorshellfish for the #kumamoto and #shigoku and to @williamfevre_chablis for the perfect pairing! #janieanddan

May 17, 2017 Circulation: 31,600Social Post | StuffbeneatsBen HonIt’s never too early for oysters and wine.Thanks @olivethenoms for the invite and @williamfevre_chablis and @catch_nyc for hosting such a funevent!

May 19, 2017 Circulation: 21,300

Social Post | Olive The Noms

Emily Law

The heat brought some of the best flavors! Time to pair wine and oysters. Much like win, terroir affects theway oysters look and taste. Not to mention Chablis pairs perfectly with oysters!

Happy #NationalOysterDay! It's a good day to celebrate with a great glass of @williamfevre_chablis andsome @taylorshellfish #oysters! My pairing of choice is Baked Oysters with this White Wine! #FoodPic#eeeeeats #FoodPorn #Wine #WinePic #WineLovers #WinePorn #Pairings #weekendvibes #FrenchWine#Chablis

August 5, 2017 Circulation: 4,999

Social Post

Francine Cohen

Oyster day=perfect time to reminisce about the fine folks from Chablis William Fevre who came to NYC to

share their Chablis & partner w/ #rowanjacobsen to instruct us on the fine art of shucking & pairing oysters. Ihave a whole new appreciation for those kitchen heroes who shuck hundreds daily. Patricia Clough

August 5, 2017 Circulation: 1,000

Social Post | cohen.francine

Francine Cohen

Oyster day=perfect time to reminisce about the fine folks from Chablis William Fevre who came to NYC to

share their Chablis & partner w/ #rowanjacobsen to instruct us on the fine art of shucking & pairing oysters. Ihave a whole new appreciation for those kitchen heroes who shuck hundreds daily. Patricia Clough

July 25, 2017 Circulation: 1,000

Social Post | theconnectedtable

The Connected Table

Perfect pairing #oysters #Chablis #loveonthehalfshell

August 4, 2017 Circulation: 25,700,000

The Connected Table Podcast: Oysters & Chablis & The North Fork Table

David Ransom & Melanie Young

A visit with Claudia Fleming, James Beard Award Winning Pastry Chef and a Proprietor at The North ForkTable & Inn on Long Island's bucolic North Shore. Executive Chef Stephan Bogardus discusses his locallyinspired menu. What are the best wines to pair with fresh oysters? Journalist and oyster scholar, RowanJacobson, author of "The Essential Oyster," explains how "terroir" affects different species of oysters asmuch as it does styles of wine. He says Chablis wines are the classic pairing. This show is broadcast liveon Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio(http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

(Mentions William Fevre Chablis at 11:35 seconds)

Rowan Jacobson: Chablis, for whatever reason, maintains that beautiful stony character that it has. Andactually, the wine and the oysters bring out that mineraltiy in each other, I find.

Melanie Young: We found that too. The wine we tried was from Domaines William Fevre – a reallybeautiful Grand Cru Chablis. And interesting, David and Rowan, I eat my age in oysters every year andthis winery was established the same year as my birthday Which is going to be a milestone in two years.And, we were talking at lunch about that and how we should have some Domaines William Fevre readyfor me with some other 6 dozen oysters, which we’ll have to have over a period of time.